White Bean Soup with Kale Recipe

Name: White Bean Soup with Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried white beans, such as Great Northern, cannellini, or navy; 3 tablespoons olive oil; 1 large onion, chopped; 2 leeks, white and pale-green parts only, sliced (about 1 cup); 1 large tomato, seeded and chopped; 1 large carrot, chopped; 2 celery stalks, chopped; 8 garlic cloves, finely chopped; 3 strips thick-sliced bacon, chopped; 8 cups Chicken Stock (page 28); 1 tablespoon chopped fresh thyme leaves; 1 teaspoon chopped fresh rosemary leaves; 2 cups water; 1 pound kale, stems and center ribs discarded, leaves coarsely chopped; Kosher salt; Freshly ground black pepper; Hot sauce

Servings: persons

1 pound dried white beans, such as Great Northern, cannellini, or navy
3 tablespoons olive oil
1 large onion, chopped
2 leeks, white and pale-green parts only, sliced (about 1 cup)
1 large tomato, seeded and chopped
1 large carrot, chopped
2 celery stalks, chopped
8 garlic cloves, finely chopped
3 strips thick-sliced bacon, chopped
8 cups Chicken Stock (page 28)
1 tablespoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
2 cups water
1 pound kale, stems and center ribs discarded, leaves coarsely chopped
Kosher salt
Freshly ground black pepper
Hot sauce

1
Place the beans in a large pot.
2
Add enough water to cover by 2 inches, and soak the beans overnight.
3
Drain.
4
Heat the olive oil in a large pot over medium-high heat.
5
Add the onion, leeks, tomato, carrot, celery, garlic, and bacon, and saute until the vegetables are tender, about 6 minutes.
6
Add the beans, stock, thyme, rosemary, and water, and bring the soup to a boil.
7
Reduce the heat to medium low, then cover and simmer, stirring occasionally, until the beans are very tender, about 50 minutes.
8
Then stir in the kale and simmer until the leaves are tender, about 15 more minutes.
9
Season the soup to taste with salt, pepper, and hot sauce.

1563

kcal

Calories

Fat

113

Carbs

187

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound dried white beans, such as Great Northern, cannellini, or navy, 3 tablespoons olive oil, 1 large onion, chopped, 2 leeks, white and pale-green parts only, sliced (about 1 cup), and more.

Yes, White Bean Soup with Kale falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Bean Soup with Kale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions